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Directions

Preheat the oven to 350 degrees. Heat a saucepan on medium-high and bring the broth to a boil. Pour in the grits and lower to a simmer. Let the grits cook for 20 minutes on low, occasionally stirring. Fold in the cheese and stir in the half-and-half. Whisk in the tomatoes and eggs. In a separate skillet, add a tablespoon of the olive oil and butter to saute the garlic and onions. Add the bell peppers, salt and pepper. Cook for about 10 minutes, until the veggies are tender. Combine the grits and veggies in the cast iron skillet and bake the dish for 35 minutes. In a separate skillet, melt the remaining butter and olive oil. Season the shrimp with salt and pepper and cook them through until they’re pink. Pour the shrimp over the grits and serve.